Easy Pumpkin Cake Recipe

This easy pumpkin cake with cream cheese frosting is the perfect fall dessert—moist, spiced, and ready in under an hour.

45 min Serves 12 Medium American

Our own summary of the original — the full post and photos live at iheartnaptime.net.

This simple pumpkin cake recipe yields a moist, spiced sheet cake topped with a creamy cinnamon frosting. With basic pantry ingredients and straightforward steps, it's ideal for autumn gatherings or a cozy treat. Refrigerating before serving helps the frosting set for cleaner slices.

Directions

Set your oven to 350°F. Grease a 9x13-inch baking pan and set it aside.

In a large bowl, whisk together 1 cup vegetable oil, 4 eggs, 1 3/4 cups packed light brown sugar, 15 ounces (1 can) pumpkin puree, and 1 1/2 teaspoons vanilla extract. Set aside.

In a medium bowl, combine 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon fine sea salt, 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground ginger. Whisk or stir with a fork to blend.

Add the dry mixture to the wet mixture and stir with a wooden spoon until just combined.

Pour the batter evenly into the prepared pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and let it cool completely before frosting.

In a small bowl, beat together 8 ounces softened cream cheese and 1/2 cup softened unsalted butter with a hand mixer. Add 2 1/2 cups powdered sugar, 1 teaspoon vanilla extract, 1/2 teaspoon pumpkin pie spice, and 1/2 teaspoon ground cinnamon. Beat until smooth and fluffy.

Spread the frosting over the cooled cake. For best results, cover and refrigerate for at least an hour before serving to let the frosting set. Top with 1/4 to 1/2 cup chopped walnuts or pecans if desired.